We’ve thought of a little gift for you this year, to give you something special for always spreading fun and handing out cookies. Your hard work will be rewarded with this awesome cookbook, written by Toy Soldiers for Toy Soldiers. We hope you enjoy this little collection of both, savoury and sweet recipes. You can find The Cookbook here.

And don’t forget to share pictures or videos with us of your cooking experiences!

In celebration of this joyous season, Dr. Malice & The Absinthetic Orchestra would like to pass along their annual audio contribution.

Track 1 is “Robots for Toymas”. In a world where the Robots have suddenly disappeared, only one man can bring them back.Track 2 is the annual Toymas message to all the listeners.Track 3 is “Rusty, the Red-Eyed Robot.” Lyrics by the late Professor Jimmy Blue. Additional Lyrics by Dr. Malice.

Ingredients

Preparation

Preheat the oven to 160°C or 320°F.
Spread the wafers on a tray with a baking sheet evenly.
Beat the egg white thoroughly while slowly adding the icing sugar. Then, add the ground hazelnuts to the mixture while still beating.
With a spoon, put small portions on the wafers. Put a hazelnut in the centre of each portion.
Bake for about 20 minutes. Take them out and let them cool down.

Ingredients

Preparation

Not exactly cookies, but delicious nonetheless and a must-do for us every Christmas.
Crush the cornflakes by hand. Melt the chocolate, best done in a water bath with low heat. Melt butter in a pan and add almonds and vanilla sugar. Caramelise on low heat (!) until the almonds are golden brown.
Mix the almonds with cornflakes, then add the melted chocolate. Mix thoroughly.
Take a sheet of baking paper and put tiny portions of the mix on it with a spoon. Let them cool down.

Ingredients

250g butter
130g icing sugar
350g wheat flour
2 Tbsp cocoa powder

Preparation

A recipe from good old socialist Germany before David Hasselhoff tore down the wall.
Take out the butter in advance until it has room temperature.
Mix with icing sugar and flour. Split the dough in two halves. Mix one half with the cocoa powder, until it’s mixed evenly. Wrap both halves in plastic wrap and put in the fridge for about an hour.
Sprinkle your work top with flour and preheat the oven to 180°C or 355°F. Roll out the dough (both halves) and put one on top of the other. Now roll them up. Take a sharp knife and cut out slices. They should have a swirly pattern now. Put the cookie slices on a tray with a baking sheet. Put in the oven for 10-15 minutes, depending on their thickness. Take out when slightly browned.

Preparation

Slowly heat up honey, sugar and butter and stir until dissolved. Let it cool down to room temperature while stirring.
Mix cloves, pimento, cinnamon, flour, baking soda and hazelnuts. Mix in the honey mixture, rum and egg. It’s best you use your hands to mix thoroughly. Add in the dried cranberries and candied peel. Mix further until you have a smooth, big ball of dough.
Cover with a kitchen towel and let it sit for an hour at room temperature.
Preheat the oven to 175°C or 350°F.
Sprinkle flour over your worktop. Roll out the dough. It should not be thinner than 1cm. Pick your favourite cookie cutters, and put the cookies on a tray with a baking sheet. Leave enough space between them, they will grow a bit!
Bake for 8-9 minutes (longer if you made them thicker).
When you take them out, immediately cover in icing sugar or let them cool down to dip in dark chocolate you melted beforehand. Both ways are absolutely delicious!

Ingredients

Preparation

Place egg whites in a medium bowl and let stand for 30 minutes; discard yolks.

Add cream of tartar and a pinch of salt. Using an electric mixer set on medium, beat until soft peaks form. Increase speed to high and add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is nearly dissolved.

Preheat oven to 300 degrees F. Meanwhile, pour meringue mixture into a pastry bag fitted with a large (3/8-inch) star-shaped tip. Using the photo as a guide, pipe 3-inch-diameter snowflake shapes onto two parchment-lined baking sheets.

Bake for 10 minutes, then turn off oven. Let meringues dry in oven, with door closed, for 1 hour.

Carefully peel meringues from parchment and transfer to a wire rack to cool completely, about 20 minutes.

Preparation

Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.

In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together). Mix and fold in sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.

Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart. Bake in preheated oven 8 – 12 minutes (keep remaining that aren’t currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet. Cool completely then transfer to an airtight container and store at room temperature.

Ingredients

Preparation

Melt peanut butter and butter in saucepan, over low heat.
In large bowl, mix crispy rice cereal and confectioners’ sugar well.
Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.

Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).

Melt chocolate in double boiler and keep melted while working with balls.
A teaspoon is best to use in dipping the balls in chocolate.
Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.